Recipe submitted by Marilyn Perry of Tulare for the 1989 Visalia Farmers Market Harvest Cookbook.
1/2 cup sesame seeds
3/4 cup softened butter
1 cup firmly packed light brown sugar
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup rolled oats
1 cup finely chopped apricots
1/2 cup raisins, chopped
How to Make:
Preheat oven to 350 degrees. Spread sesame seeds in shallow pan and bake, stirring occasionally for 5 to 8 minutes, until golden.
Grease a 13x9x2 inch baking pan. In a large bowl cream the butter, brown sugar and egg until light and fluffy. Stir in flour, salt, baking soda and cinnamon until well mixed. Add oats, apricots, sesame seeds and raisins and mix well. Batter will be thick.
Spread evenly in a prepared pan and bake for 25 minutes, or top springs back when lightly touched.
Cool before cutting into. Makes 16 bars.